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Home » Recipe Type » Salads
5 from 4 reviews

Mexican Arugula Salad

cornlettucetomato
By: Pamela Reed
Posted:4/18/18
Updated:9/6/24
Jump to Recipe

Easy Mexican Arugula Salad with a light olive oil lime dressing using fresh ingredients! This is a simple salad made with arugula, spinach, tomatoes and corn with a Mexican olive oil/lime/cumin vinaigrette. Serve as a side salad, or you can turn it into a main course if you serve with chicken or beans!

Mexican Arugula Salad Recipe

This is one of my favorite fresh salad recipes because I love the taste of the peppery arugula mixed with spinach, with my favorite olive oil lime dressing on top!

I am not a creamy salad dressing person, instead I like things light with a little zing (thanks lime!). I love Mexican flavored dishes, so the lime, cumin and dash of red pepper flakes combo gives this such a burst of flavor, without making it feel heavy.

I love this for a lunch or side salad, but you can easily turn this into a main course by adding cans of black beans and shredded chicken into it!

5 from 4 reviews
Featured Review

This recipe was so simple but so good! My favorite salad I’ve ever made and I will definitely be making more in the future

Lindsey
Read more reviews

Looking for more fresh salad recipes? Try my Arugula Chickpea Salad, Strawberry Spinach Salad, Kale Salad with Cherry Tomatoes and Cucumber and Tomato Salad.

Arugula Salad Ingredients

  • Arugula/Spinach greens blend, I usually use a container of 1/2 & 1/2 baby arugula & baby spinach mix, but sometimes I just do a full container of baby arugula. You can add baby kale into there too if you’d like!
  • Corn, one can drained or you can use 2 cups of fresh corn, straight off the cob.
  • Tomato, chopped, a large juicy beefsteak or roma works good! You can also sub cherry tomatoes (just cut them in half first).
  • Vinaigrette: to make the dressing you will need olive oil, lime juice, cumin, red pepper flakes and salt and pepper.
  • Shredded Cheese: this is completely optional, but sometimes I love a little shredded cheese mixed in.

How to Make an Easy Arugula Salad

Place the greens, corn (drained) and tomato in a large serving or mixing bowl.

In a small bowl make the salad dressing by mixing together olive oil, lime juice, cumin, red pepper flakes, salt and pepper.

Pour the olive oil dressing into the bowl with the greens and mix to coat them all.

If you’d like, you can add 1-2 tablespoons of shredded cheese into the bowl for something extra.

Serve and enjoy!

Turn It Into a Main Course Salad

This makes a light side salad or lunch, but you can totally turn it into a main course with some hearty add ins!

Add in 1-2 cans of beans, like pinto or black beans (make sure to drain them first) or/and cooked shredded chicken.

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5 from 4 reviews

Fresh Arugula Salad with Lime Olive Oil Dressing

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Easy Mexican Arugula Salad with a light olive oil lime dressing using fresh ingredients! This is a simple salad made with arugula, spinach, tomatoes and corn with a Mexican olive oil/lime/cumin vinaigrette. Serve as a side salad, or you can turn it into a main course if you serve with chicken or beans!
By: Pamela Reed
serves 6

Ingredients

  • 5 oz package arugula & spinach mix I used a container of 1/2 & 1/2 baby arugula & baby spinach mix
  • (1) 15 oz can corn drained
  • 1 large tomato diced
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon cumin
  • dash of red pepper flakes
  • salt + pepper to taste
  • 2 tablespoons shredded mexican blend cheddar cheese (optional)

Instructions

  • Place salad greens, can of corn (drained) and tomato in large serving bowl.
  • In a small bowl mix together olive oil, lime juice, cumin, pepper flakes and salt + pepper until everything is mixed well together.
  • Pour the olive oil/lime dressing into the bowl with the salad greens and mix until they're fully coated.
  • (Optional) Add shredded cheese on top and mix. Serve and enjoy!
  • Looking to turn it into a full meal? Add 1-2 cans of black or pinto beans (drained) and cooked shredded chicken.

Video:

Course: Side Dish
Cuisine: Mexican
Diet: Vegan, Vegetarian
Keyword: arugula salad, Mexican Arugula Salad
Summer
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

  

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5 from 4 votes (1 rating without comment)

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  1. Lindsey says

    July 12, 2024 at 1:14 pm

    This recipe was so simple but so good! My favorite salad I’ve ever made and I will definitely be making more in the future

    Reply
  2. katy lutz says

    November 21, 2022 at 10:24 am

    I was making tacos for dinner but also realized I needed to use the arugula before it turned slimy. This fit into the meal and was very tasty. I used cotija cheese because it was what I had on hand.

    Reply
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  7. Rach @ This Italian Family says

    April 21, 2016 at 5:50 pm

    I love arugula! And this looks like a mighty fine use for it! Yum! 🙂

    Reply
  8. Ashley says

    April 21, 2016 at 3:26 pm

    I adore anything with a mexican spin! This salad sounds delicious!!

    Reply
  9. Claira says

    April 20, 2016 at 4:22 pm

    I love Arugla! This sounds like a great spring salad.

    Reply
  10. Angie@Angie's Recipes says

    April 20, 2016 at 12:40 pm

    Such a simple yet great salad!

    Reply
  11. John/Kitchen Riffs says

    April 20, 2016 at 10:51 am

    We love soup, too, and eat it in warm weather. But at this time of the year salads definitely start nudging it off the menu. This is exactly my kind of dish — SO much flavor. Really good stuff — thanks.

    Reply
  12. Anna @ shenANNAgans says

    April 19, 2016 at 5:53 pm

    Canned corn makes me feel a bit sick, but fresh corn is my friend. Cant wait to try this salad, especially love the mexican spin on it. 🙂

    Reply
  13. Suzanne says

    April 19, 2016 at 12:40 pm

    Thats a really wonderful salad. Love the flavors and always love arugula.

    Reply
  14. grace says

    April 19, 2016 at 12:23 pm

    i must confess that i hate canned corn. it just has an off-flavor to me, and i greatly prefer corn frozen from the summer or even store-bought frozen! that said, i love it in my salads and this looks great. 🙂

    Reply
    • Pamela says

      April 19, 2016 at 2:12 pm

      No worries Grace, feel free to use frozen (or fresh) corn for this salad! In the Summer I’ll be taking it right off the cob and throwing it in.

      Reply
  15. Mary Frances says

    April 19, 2016 at 11:25 am

    Perfect salad for this beautiful weather 🙂

    Reply
  16. Monica says

    April 19, 2016 at 10:18 am

    It’s getting warmer and I’m starting to crave good salads! I love picking up fresh arugula and greens from the farmer’s market when I can (and will be able to soon) and the pairing with sweet corn is outstanding. Totally simple yet delish – perfect for a barbecue. : )

    Reply
  17. Louise says

    April 18, 2016 at 10:45 pm

    Beautiful greens, lovely salad, Pamela. And that dressing, WOWZA on that salad dressing with a dash!

    Reply
  18. Amy (Savory Moments) says

    April 18, 2016 at 5:05 pm

    This looks like a delicious salad! Love the Mexican spices.

    Reply

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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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